Fresh Herb Marinade for Chicken or Pork

Yield: about ½ cup of marinade


½ Tbsp fresh lemon zest, about ½ a lemon, (Zest the lemon, then squeeze it)

2 ½ Tbsp freshly squeezed lemon juice (about 1 medium/large lemon)

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

2 Tbsp Flying Olive Rosemary, Garlic, or Thyme Extra Virgin Olive Oil or a Combination of your Choice plus 3 Tbsp if searing tenderloins in a pan and then cooking in the oven

1 Tbsp minced garlic (1 large clove)

¾ Tbsp freshly minced rosemary leaves

½ Tbp freshly chopped thyme leaves

1 tsp Dijon mustard

¼ tsp Kosher salt

¼ tsp freshly ground black pepper

3-4 large loin pork chops, 2 pork tenderloins, or 2 pounds of chicken


Combine the lemon zest, lemon juice, and Flying Olive Sicilian Lemon Balsamic in a medium bowl. Add the Flying Olive Extra Virgin Olive Oil or Combination of Choice and whisk together. Mix in the garlic, rosemary, thyme leaves, Dijon mustard, salt, and pepper. Place the meat in a zip-lock bag. Pour the marinade over the meat and flip the bag a few times to coat the meat with the marinade. Squeeze out as much air as you can and place the bag in the refrigerator for at least a few hours, overnight if possible.

When ready to start cooking, start the grill on high or the oven to 400 degrees.

Remove the meat from the marinade and discard the marinade. Some herbs will cling to the meat. Sprinkle the meat with salt and pepper.

For the grill: Place the meat on the grill. Sear both sides for about 2-3 minutes each. Turn off the burner on one side. Turn the grill down to medium-low. Place the meat on the side without heat. Cook the meat until a quick read thermometer shows the internal temp is about 5 degrees less than required. Remove from the grill and let sit for 10 minutes under foil. (The meat will continue cooking and the juices will reabsorb).

For cooking tenderloins in oven: Heat 3 Tbsp Flying Olive EVOO of Choice in a large oven-proof sauté pan over medium-high heat. Sear the meat on all sides until brown. Place the pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 140 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with foil. Allow to rest for 10 minutes. Then carve on the diagonal.

Submitted by Barb L.